Seed and peel papaya. Peel mango and cut flesh from pit. Cut papaya and mango into 1/4 inch dice and in a small bowl toss with onion and lime juice. Stir diced jalapeno into salsa with coriander and salt and pepper to taste. Chill salsa, covered, at least 2 hours and up to 24. Yield: 2 1/2 cups